Right, what are we/you drinking now .. tonight

[Rossco]

A wine dinner held this month, and due to work commitments / work travel they are becoming rarer and rarer, which is hard.

Theme was: Known Italian wines tasted blind

What that means is the group submits what they are bringing and before the event everyone ranks them 1-7
from what they believe will be the best wine of the night, to the least preferred.

The wines are then served blind and not in any order

After the event, the wines are then rescored 1-7 and there are always surprises, which occurred again
tonight.

Wine # 1 (Starter) – 2022 M.Ant De La Riva ‘San Cayentano’ Macharundo Vino de Pasto Blanco
Long name, fitting for the wine too as it turns out. Deep dark gold in colour, dull gold not a bright gold. Looks very old. Nose has sweet fruits, botrytis characters, fairy floss, candied fruit, Cinnamon oak and a hint of petroleum jelly. Struggling to see what the variety is on the nose, its not chardonnay. I initially think it’s a Chenin Blanc or Vouvray
But second guess myself as it could be an old timorasso.
On the palate, you immediately notice the acid. Its so mouth wateringly good its fantastic. Not intrusive, the acid is fully integrated and the balance of this wine is impeccable. Despite the sweetness on the nose, the wine is quite savoury and grippy tannin. Peach stone fruit, tropical notes, grilled nuts and some slight wild honey/would beeswax. Wonderful mouthfeel with some briny characters, good length and again feels older. Still struggling to pin down the variety. Old Fiano maybe? No, Spanish and I have never heard of this wine or maker. Great wine regardless, 10% flor too just adds to the complexity. Not sure how much longer it will age for, seems ready to go now.


Wine # 2 – 2010 Talenti Brunello di Montalcino
Very heavy bottle, has a very deep red core, almost red/black type colour, Cannot see through the glass. Very stinky nose and quite off putting initially. Smells of barnyard, oxidative and a little brett in the rubber band / bandaid type. Some members aren’t as critical of the wine as I am and some are. Its about a 50/50 split.
On the nose there is a massive amount of oak, it overpowers the wine and apart from the burnt rubber, its all you can smell. Completely smothering the fruit which simply cannot cope at this stage of its life.
In the mouth the tannins are huge, powerful and commanding. Dense tannin and like the nose smothers the fruit. Its unpleasant and will have a low ranking based on this glass. Others are not as critical, and yes there is some cherry fruit starting to pop through, but it’s a case of little too late. Needs another 10+ years. I pick this as the Brunello (correctly).

Before the event I ranked this # 6
After the event I ranked this # 5


Wine # 3 – 2001 Elio Altare ‘Brunate’ Barolo (La Morra)
Dark red in colour, although lighter than the previous wine. Deep red core, lightening to a brighter ruby rim. Stunning nose, pure red fruits. Stewed strawberries, raspberry, rose petals, rose potpourri, perfume for days and an absolute sensory delight.
Palate has some red liquorice and aniseed, blood orange citrus peel, star anise, and more of those pure red fruits. Stunning wine and length that goes on. Acid and tannin perfectly integrated into the wine, balance, grace and poise. It has a peacock tail finish that is mesmerising. Very highly rated and I think this is the Giacomo Fenocchio Villero.
(oh how wrong I was). Prior to the event I picked this wine last…. So happy to be so surprised and very wrong. Prejudice gets the better of me with this theme

Before the event I ranked this # 7
After the event I ranked this # 2


Wine # 4 – 2005 Bruno Giacosa ‘Falletto’ Barbaresco
Lighter in colour again, and clearer than the last. So much so I can see through it. Lovely sweet red fruit nose, sea spray/salty nose, strawberries and again some orange citrus peel on the nose. On the palate, glorious sweet red fruits again. More of those raspberry characters and sweet strawberry, but still bright fruited. Sandy tannin structure, perfect acid balance. Larger tannin than the previous wine, yet adds just that touch more complexity. Tar, roses, floral perfume. Just a delight to drink. Super long length and again that balance of fruit, acid and tannin is perfect. Tannin still winning the battle, but in a good way. I rated this super high and already knew it was going top 3 and being less than half way through. I thought this may have been the Castello di Verduno or the Olek… wrong.

Before the event I ranked this # 1
After the event I ranked this # 1


Wine # 5 - 2016 Passopisciaro Contrada ‘G’ Nerello Mascelese
Full of VA and brett. Varnish, nail remover and Rubber Bands
Undrinkable and tipped out
I though it the Elio Altare as I have had one like this before… how wrong I was,
And is the reason I don’t buy Passopiscario anymore. Their fault levels are just
Too high and random.

Before the event I ranked this # 4
After the event I ranked this # 7


Wine # 6 – 2014 Olek Bondonio ‘Roncagliette’ Barbaresco
Sightly darker than wine # 4, deep red in colour, black cherry almost right into the core. Nose of savoury red fruits, not sweet but still definitely red spectrum. Red Cherry type with some slight aniseed, orange peel and what smells like a fennel/herb note.
Upon tasting, you are introduced to a swathe of tannin that rushes over the whole palate; front to back. Its huge tannin, grainy and unusually textural, kind of like gnawing on a (cleaned) rib eye bone… hard to describe. The savoury fruit is still there as well, tart red cherry, tart strawberry and blueberry. Some tar and alpine herbs, its still medium body, with that acid quite prevalent and a little pokey at the moment. Great length, quality fruit from an amazing vineyard, however painfully young still and hasn’t integrated as much as I would have liked (or thought). Has another decade in it easily probably more and cellar with confidence. That tannin….. wow

I actually think this is the Olek now (rather than wine #4)

Before the event I ranked this # 5
After the event I ranked this # 4

Wine # 7 - 2013 Castello di Verduno ‘Massara’ Barolo
Similar to the previous wine, this was super dark in colour, black cherry and only a hint of red hue to it, infact its darker. Very youthful looking as well, has that shine to it, glossy & silky wine. On the nose there is a hint of oak and again you can smell the tannin in this wine, its going to be another big tannic wine you can just tell. Some darker blue fruits; blueberry and some plum, with a little ripe raspberry as well. On the palate the first thing you experience is the power of the fruit. Its so muscular and prominent, im a bit taken back as this is no wallflower. This is a balls and all Barolo but not overdone. The fruit is perfectly ripe, the oak while being prominent needs to reign in those powerful fruits and its one of those epic battles currently taking place. Huge tannin, very similar to the previous wine, but a different tannin profile. This is more gravelly & sharp tannin, but again it needs to be to handle that fruit. Blown away with this vineyard and fruit quality, although it’s a darker fruit profile than I usually like, I genuinely envy how long this has to go. It’s a 20+ year wine easily and will be even more magnificent when everything calms down and integrates. I choose this as the Verduno, which means I have no idea what wine # 4 was (probably the Bruno)

Before the event I ranked this # 3
After the event I ranked this # 3


Wine # 8 – 2010 Giacomo Fenocchio ‘Villero’ Barolo
VA and all the Varnish – Faulty and undrinkable for me. Tipped out

Before the event I ranked this # 2
After the event I ranked this # 6 – only because it was just slightly less faulty than the Passo


Wine # 9 (Backup) – 2016 Passopisciaro Contrada ‘G’ Nerello Mascelese
The backup to the faulty #5 – and wouldn’t you know it, exact same wine and from the exact same original box of 6. Absolutely delightful wine here, clear as a bell, dark red raspberry in colour, moving towards a red cherry rim. The perfume and fragrance leaping out of the glass is something to behold. Pomegranate, cranberry, new season cherry, and some very slight rose petal, its beautify red fruited, but has this charcoal mineral note in there that typifies Etna for me. Its why they call it Lava Juice and
Beautiful mouthfeel, silky and tannic, acid is prominent and more that tart cranberry type acid, some black tea tannin, length is fantastic all the while those red fruits come rampaging through. Black slate/stone, charcoal and graphite minerals, magnificent, Love this wine.
This would have been #3 or #4 easily had it been served instead of the other bottle *sigh*

How a winery can produce such faulty wine and such magnificent wine from the same 6 pack is beyond me, and why I don’t buy them anymore; just cant take the risk despite my love of Nerello and etna, I prefer the Calabretta Nonna Concetta, without doubt one of the best Etna Nerello I have ever experienced – anyway…... end/grumpy old man yells at clouds


Wine # 10 – 1975 Chateau Reynella Vintage Port
Inky black in colour with only the slightest hint of blue and red peeping through, impenetrable wine, like a blackhole, light cannot escape its clutches. It smells old as there is a slight whiff of VA and some very slight oxidation, but nothing to ruin the wine or cause distraction. Some blue/black fruits start popping their head through and the fruit smells magnificent; rich, ripe and heady. Can only be Australian with that colour and fruit. Nose is a sensory overload, spearmint and wild mint, black and red liquorice, very ripe blackberries, eucalypt, and what smells like Portuguese varieties (especially touriga and tinta cao) has sweet Indian spices, cinnamon, cardamon, star anise.

On the palate the fruit is sublime, rich and ripe, same blackberry and blueberry, super clean spirit, and again I still get touriga and tinta cao type notes. I vote for Rutherglen and specifically S & K. Feels like its mid to late 70’s as the spirit and wine has integrated so well. Wrong state, wrong grape varieties, wrong maker – correct vintage … so even though I failed the guessing game, this wine certainly doesn’t fail at all. Its glorious, sweet fruited, powerful wine that has matured perfectly with a very long length. Love how this feels in the mouth, silky, creamy, and a touch oily, its got great weight. Pity they don’t make these types of wines (or more the fact people don’t buy them) – genuine Australian Icons at bargain basement prices.
Pity I was so far off with the varieties as this is very close to (or is) 100% Shiraz.


What an amazing event

[sjw_11]

Wine # 1 (Starter) – 2022 M.Ant De La Riva ‘San Cayentano’ Macharundo Vino de Pasto Blanco
Long name, fitting for the wine too as it turns out. Deep dark gold in colour, dull gold not a bright gold. Looks very old. Nose has sweet fruits, botrytis characters, fairy floss, candied fruit, Cinnamon oak and a hint of petroleum jelly. Struggling to see what the variety is on the nose, its not chardonnay. I initially think it’s a Chenin Blanc or Vouvray
But second guess myself as it could be an old timorasso.
On the palate, you immediately notice the acid. Its so mouth wateringly good its fantastic. Not intrusive, the acid is fully integrated and the balance of this wine is impeccable. Despite the sweetness on the nose, the wine is quite savoury and grippy tannin. Peach stone fruit, tropical notes, grilled nuts and some slight wild honey/would beeswax. Wonderful mouthfeel with some briny characters, good length and again feels older. Still struggling to pin down the variety. Old Fiano maybe? No, Spanish and I have never heard of this wine or maker. Great wine regardless, 10% flor too just adds to the complexity. Not sure how much longer it will age for, seems ready to go now.

This note intrigued me so much I immediately went searching for the wine and interestingly there is a BBR review of this vintage and they reckon it has a drinking window until 2050!!

2022 La Riva, Blanco, San Cayetano, Macharnudo, M. Ant. de la Riva, Andalucia, Spain

This is a Vino de Pasto, effectively an unfortified Fino Sherry. It is made from same grape variety, Palomino, and aged in a similar way, under flor, which gives it a yeasty, savoury character. This cuvée is sourced from the famous El Notario vineyard in Macharnudo Alto. The grapes are sun-dried for eight hours; fermentation is with wild yeasts, in 600-litre bota; and ageing is under flor for 20 months. The nose is perfumed and floral. The palate shows bright lemon, peach and salted almonds with a dense, slightly chalky texture and a fresh, mineral finish. Enjoy this now with savoury foods or cellar it for a few years to watch it develop.

Drink now to 2050

Catherine Owen, Wine & Spirits Advisor, Berry Bros. & Rudd (January 2024)

[JamieAdelaide]

G’day Rossco.

I had a 2010 Fenocchio Barolo Bussia last week. Three hours in the decanter and it was perfect. Villero and Bussia both have an austerity and I know they are very different, but it does seem like a very faulty bottle. I have a six pack an will stand one up for next month.

Bruno is a legend and I’m rapped a great bottle.

Olek’s wines are unique. 2014 wasn’t a good Barbaresco vintage. He did OK.

[Rossco]

Wine # 1 (Starter) – 2022 M.Ant De La Riva ‘San Cayentano’ Macharundo Vino de Pasto Blanco
Long name, fitting for the wine too as it turns out. Deep dark gold in colour, dull gold not a bright gold. Looks very old. Nose has sweet fruits, botrytis characters, fairy floss, candied fruit, Cinnamon oak and a hint of petroleum jelly. Struggling to see what the variety is on the nose, its not chardonnay. I initially think it’s a Chenin Blanc or Vouvray
But second guess myself as it could be an old timorasso.
On the palate, you immediately notice the acid. Its so mouth wateringly good its fantastic. Not intrusive, the acid is fully integrated and the balance of this wine is impeccable. Despite the sweetness on the nose, the wine is quite savoury and grippy tannin. Peach stone fruit, tropical notes, grilled nuts and some slight wild honey/would beeswax. Wonderful mouthfeel with some briny characters, good length and again feels older. Still struggling to pin down the variety. Old Fiano maybe? No, Spanish and I have never heard of this wine or maker. Great wine regardless, 10% flor too just adds to the complexity. Not sure how much longer it will age for, seems ready to go now.

This note intrigued me so much I immediately went searching for the wine and interestingly there is a BBR review of this vintage and they reckon it has a drinking window until 2050!!

I just can't see it. It felt so much older than it was, delicious all the same and I would love to see it in 5 years .... 25 year's.....yeah nah

[Rossco]

G’day Rossco.

I had a 2010 Fenocchio Barolo Bussia last week. Three hours in the decanter and it was perfect. Villero and Bussia both have an austerity and I know they are very different, but it does seem like a very faulty bottle. I have a six pack an will stand one up for next month.

Bruno is a legend and I’m rapped a great bottle.

Olek’s wines are unique. 2014 wasn’t a good Barbaresco vintage. He did OK.

The Bruno was exactly what I'm looking for in a neb. Just magnificent with character, interest and just so enjoyable.

The olek was the surprise of the night really. Pre dinner, the he group initially ranked it 6th (ie 2nd last) but ended up ranking 3rd favourite after tasting.
Bruno #1 and Elio #2

Would love to have seen the 2010 Fenocchio in full flight, such a shame it was cactus. Oh well thats risk we run.

[Sean]

Stonier Reserve Pinot Noir 23 - Best blocks from the Windmill, Stonier Family and KBS vineyards. Open fermenter, wild yeast, 40% whole bunch and matured in French oak puncheons. Ruby coloured and terrific aromatics. Red fruits, sour cherry, autumnal leaves, herbs and spice. Noticeable cedary oak on the palate. Wound up with fresh acidity and polished tannins. Needs time to get the best of it. - 10/9/26

Unico Zelo Esoterico 23 - An orange or skin contact wine. Riverland and Clare Valley fruit. A blend of Zibibbo (Muscat), Gewurztraminer, Moscato Giallo, Greco and Fiano. Aged in tank and large oak foudres. Startling colour in this. Fresh and aromatic. Mandarin, marmalade, stonefruit and spices. A wash of flavours on the palate. Just 9.5% a/v with a lush, sweet fruited feel to it and a grippy dry finish. - 11/9/26

Wynns Michael Shiraz 12 - Not just a keeper, but a stellar wine in its own right. Got the best fruit and the right French oak. This Shiraz is on a long journey, especially under screwcap. A deep, vibrant red-purple colour. Fresh in the glass and young for its age. Florals, dark plums, red fruits, blackberry, earth and spice. The cedary oak feels completely integrated and the tannin doesn’t really show itself until the second or third glass. Slowly builds on the palate with both fruit and texture through the finish. - 11/9/26

Indigo Vineyard Pinot Noir 23 - A 46ha vineyard in Beechworth with granite to clay loams. Open fermenter, 30% whole bunch and aged in French oak barrels of varying age. A lighter style and some nice subtlety. Ruby red colour. Dark cherry, strawberry, rhubarb and dried herbs. Feels fresh and vibrant with soft tannins. A little earthy and lingering savoury/fruit finish. - 12/9/26

[phillisc]

A few with a delicious dinner
2008 Balnaves Tally...this is right in the slot, still inky black, lovely black blue fruits long persistent finish, great drinking with years to go.
2008 Wynns BL similar to the Tally, inky purple just entering its window, blackberry blueberry a touch of spice, generous palate silky tannins, a very good BL maybe 10-20 years.
2003 Wendouree Cabernet Malbec this was a surprise and yes the inevitable groan at 23 years possibly not quite ready. Quite textural almost a bit of crunch from the Malbec, very dense long long finish. Excellent wine with heaps to go.
1987 John Riddoch. Cork out in one piece stained 1/4 way up. Bright colour, lovely violet mocca caramel note, kept coming back, cedar cigar box, twinge of sweetness, glorious and should reach 40+
Great flight of wines.
Cheers Craig

[mjs]

There was about a glass of each of the Wendouree and The Tally left in the decanters. Just had that with the leftovers of the coq-au-vin from last night (which is arguably better the next day!). Tally was still holding up, the Wendouree was a bit drier than last night, but both still very good. Supplemented with a '13 Lindies Limestone Ridge which was good as well.

Just validates the joy of sharing good food and wine. We all need to do that.

[phillisc]

Yes indeed and certainly a priority for me. There's definitely enough bottles to get through. Clearly the Wynns were the crowd pleasers.
Thanks again for dinner, chicken was excellent.
Cheers Craig

[JamieAdelaide]

Great minds think alike right?

Had the 2003 Wendouree Cabernet Malbec over the weekend too! Decanted for 2 hours. I liked it a lot. Not a popular Aussie vintage though often I’m drawn to Wendouree vintages in this regard. Lots happy happening! Wildflowers, lavender, ferrous, truffle, blood….. all the crazy Wendouree descriptors framed in solid fashion.

2003 Penfolds 389 and as quite good too!

[phillisc]

Great minds think alike right?

Had the 2003 Wendouree Cabernet Malbec over the weekend too! Decanted for 2 hours. I liked it a lot. Not a popular Aussie vintage though often I’m drawn to Wendouree vintages in this regard. Lots happy happening! Wildflowers, lavender, ferrous, truffle, blood….. all the crazy Wendouree descriptors framed in solid fashion.

2003 Penfolds 389 and as quite good too!

Yes need to give my Wendouree stash a little nudge. Going by a near perfect cork and good celllaring conditions these wines will last an age. Lots to look forward to over the next few years.
Cheers Craig

[JamieAdelaide]

If you’ve stored them in a climate controlled facility the corks will be perfect for some time! My mid 90’s dark stains no runs down the side. Incredible.

Had an argument with a Aussie sommelier online about this. He thought it normal for cork to have runs and stains beyond the base. My experience being contrary with perfect corks being consistent with perfect cellaring now for 30 years.

He may be opening wines from “perfect” European cellars that have significant daily and seasonal temperature variation.

[Sean]

Hahndorf Hill Gru Gruner Veltliner 23 - Adelaide Hills. A mix of tank and oak barrels. Light gold colour and still very fresh. Florals, citrus, stonefruit and spice. Not sure it has changed too much since the last bottle I had. A little softer and rounder maybe. Nice savoury texture and a dry finish. - 14/9/26

Torbreck Hillside Vineyard Shiraz Roussanne 24 - An old vineyard in s/w Barossa near Lyndoch. Younger vines however. Maturation for 12 months in large French oak foudre. A glossy red-purple colour. Not just the lifted aromatics, the blend (co-fermenting the Roussanne skins) ramps up the lush drinkability of this even more. Dark plums, cherry, aniseed, sweet spices, earth and soft, chocolatey tannins. - 15/9/26

Tomboy Hill Rebellion Pinot Noir 21 - Picked up a couple of older Rebellions on clearance. Not had one for years, so I was definitely curious. Sourced from a number of small vineyards around Ballarat and matured in a mix of French oak barrels. A deep garnet red colour. Dark cherry, beetroot, earth and spice. Not too much oak. Feels medium-bodied with vibrant acidity and nice fruit intensity through the finish. - 16/9/26

[TravisW]

Opened a bottle of Seppelt Benno Bendigo Shiraz 2003 last night. Will this wine ever come around? Absolutely primary.

[phillisc]

Opened a bottle of Seppelt Benno Bendigo Shiraz 2003 last night. Will this wine ever come around? Absolutely primary.

Travis, don't know if your observations are either a good thing or a bad thing...have a sixer of this wine.
Just out of interest I had an '03 Chalambar and like your observations on the Benno, no where near ready. Might be drinking a $15 red at 30 years.
Cheers Craig

[mjs]

If you’ve stored them in a climate controlled facility the corks will be perfect for some time! My mid 90’s dark stains no runs down the side. Incredible.

Had an argument with a Aussie sommelier online about this. He thought it normal for cork to have runs and stains beyond the base. My experience being contrary with perfect corks being consistent with perfect cellaring now for 30 years.

He may be opening wines from “perfect” European cellars that have significant daily and seasonal temperature variation.

Jamie,

Agree that any staining and/or leakage up the side of the cork is a potential problem, the cork in Craig's 87 JR was barely stained up from the base of the cork and was in excellent nick as confirmed by the wine itself. To think that staining up the length of the cork is a good thing is clearly wrong and probably indicates diurnal and long term variation in temperature, which is not good. Had a couple of Balnaves The Tally from 2009 earlier this week, in addition to the '08 with Craig, I don't mind their use of Pro-cork. Corks always seem well sealed. Good quality corks should always seal well given good storage conditions.

cheers, Malcolm

[TravisW]

Opened a bottle of Seppelt Benno Bendigo Shiraz 2003 last night. Will this wine ever come around? Absolutely primary.

Travis, don't know if your observations are either a good thing or a bad thing...have a sixer of this wine.
Just out of interest I had an '03 Chalambar and like your observations on the Benno, no where near ready. Might be drinking a $15 red at 30 years.
Cheers Craig

Yeah it's quite incredible. We're keeping half the bottle to drink tonight, 48 hours after having the first half. I'll report back. Oh, and it was delicious Friday night, just shockingly primary.

Cheers, Travis

[Chuck]

Reschke 2012 RSR Coonawarra Cabernet Sauvignon (diam). Last bottle and this has aged beautifully. Blackberry, mulberry, cassis and a sprinkling of oak. Very little of Coonawarra mint and eucalyptus that I find a little annoying in Coonawarra cabernets. Perfectly balanced fruit, oak and acid. Tannins resolved. Medium to full bodied. What I call a pretty wine. Last bottle (of course) but jagged a dozen of the 2021 model at $15 from Skye Cellars. Stupid pricing.

[Chuck]

Reschke 2021 RSR Coonawarra Cabernet Sauvignon. Similar to the 2012 model although obviously much younger. Similar TN and with little annoying regional eucalyptus and mint. Surprisingly approachable but in keeping with the mothership's (CW Wines) typical commercial style of recent years. A good quaffer that will keep for around 5-10 years+. I wonder if CW Wines will survive its recent buying binge? Their wines are being aggressively discounted everywhere to reduce inventory and pay the bills. Watch this space.

Pewsey Vale 2024 Eden Valley Riesling. Always reliable and a pleasure to drink with crumbed flathead fillets. Eden Valley rizza needs more recognition. It has more of the blossom characters and slightly less of the acidity compared to Clare. Yum.

[Sean]

Scorpo Pinot Gris 24 - This comes off their own Merricks North vineyard. Whole bunch pressed and fermented in older barrels. Got 5 months maturation. The current release is the 25, but this hasn’t evolved too much yet. Just getting better I think. Straw coloured. Apple, pear, stonefruit and showing some leesy complexity. Still very fresh with a funky dry finish. - 18/9/26

Scorpo Noirien Pinot Noir 24 - The fruit comes from a Merricks North property they manage. Some whole bunch and mostly older French oak. Ruby colour and fragrant. Lifted florals and spice. Dark cherry, red fruits, rhubarb and dried herbs. Feels medium-bodied and ripping acidity. A bit earthier with more time in the glass and soft, savoury tannins. - 19/9/26

Sidewood Sparkling Pinot Rose NV - A Diam closure. Salmon pink colour and steady bead. Strawberry aromas as I was pouring it. Red fruits, cherry and subtle brioche with a savoury dry finish. - 20/9/26

Deep Woods Estate Hillside Chardonnay 25 - Gives you a little extra for an entry level Chardy. Wild yeast, barrel-fermented and leesy influences. Straw colour. Stonefruit, citrus, oak spice and grilled nuts. Fresh and vibrant on the palate. - 21/9/26

Chris Ringland CR Barossa Shiraz 24 - All about the house style and this is right in the groove. A deep red-purple colour. Really like the aromatic feel to it. Rich, warm and ultra smooth. Blackberry, plums, cherry, chocolate and spice with velvety tannins. - 22/9/26

Leeuwin Estate Classic Dry White 25 - A blend of different varietals, not simply Sav Blanc & Semillon. Light straw colour and attractive florals. Citrus, cut grass, honeysuckle, peach and tropical fruit. Clean, fresh acidity on the palate with some phenolics and a moderately dry finish. - 23/9/26

Yangarra Estate Circle Grenache Blanc 24 - McLaren Vale. You don’t see much of this varietal. A mix of tank, ceramic egg and old French oak barrels. Straw colour. Citrus, pears and spice. Some phenolics and clean acidity with a dry finish. - 24/9/26

Handcrafted by Geoff Hardy Gruner Veltliner 23 - Picked this up ridiculously cheap on clearance. Coloured up and loads of flavour. Gold straw colour and florals. Citrus, apple/pear, honeysuckle and spice. Soft and rounded. A long, slightly savoury finish. - 25/9/26

Balnaves The Blend 21 - A blend of 50% Merlot, 40% Cab and 10% PV. Maturation for 11 months in French oak. A bit of age on this, but you wouldn’t know it. Not really matured yet. Deeply coloured. Dark berries, plums, aniseed, mint and spice. Some savoury oak and obvious tannin. - 26/9/26

Chalmers Mother Block Red 25 - Sourced from their Merbein vineyard. A blend of 53% Nero D’Avola, 38% Sagrantino, 6% Sangiovese and 3% Teroldego. Ruby colour. Plums, cherry, red fruits, aniseed and fresh, vibrant acidity. Feels soft and savoury with light tannins. - 27/9/26

Deep Woods Estate Cabernet Sauvignon Merlot 24 - A blend of 72% Cab Sav, 15% Merlot, 7% Malbec and 6% Cab Franc. Matured in French oak hogsheads. A vibrant red-purple colour. Fragrant with layers of violets, blackcurrant, mulberry, chocolate and bay leaf. Feels mid-weight with good fruit intensity and fine powdery tannin. - 28/9/26

Tomboy Hill Rebellion Pinot Noir 18 - Ballarat. Matured in new and seasoned French oak. Still very fresh and slowly evolving. Ruby colour. Dark cherry, raspberry, rhubarb, spice and a little forest floor. Feels vibrant and medium-bodied with some nice tannin structure. Long finish. - 30/9/26

[Chuck]

Balhannah Wines 2025 Adelaide Hills Pinot Noir. Lovely fruit and so well balanced.

[Chuck]

Howard Park 2013 Leston Margaret River Cabernet Sauvignon. Have been having one roughly every year watching it develop. This bottle was singing. Well developed with black and blue fruits, tannins and acid fully integrated. Slightly sweeter than I was expecting. A pleasure to enjoy. One bottle left.

[Matt@5453]

I attended the Clare Valley Wine show presentation lunch recently. Always a great regional event and chance to try a wide spectrum of Wines.

Highlights for me were:

2026 Pikes Traditional Riesling
2026 Barry's Florita Riesling
2026 Hill River Sangiovese Rose (a cracking wine)
2021 Pikes Merle Riesling (took out a heap of trophies including best Wine of show).

If you have the 2021 Merle, pull out a bottle and give it a try. Its drinking fantastic and well deserving of all of its success.

Didn't try any reds this year, but results indicate a strong 2024 vintage.

[phillisc]

Thanks Matt, tried the 2021 Merle at last month's Pikes club members event in Adelaide... absolutely magnificent. Think there's a sixer somewhere. Just ordered the 2026 Merle. The '26 Traditionale also excellent.
Must get to the CV wine show one day.
Cheers Craig

[Mike Hawkins]

I attended the Clare Valley Wine show presentation lunch recently. Always a great regional event and chance to try a wide spectrum of Wines.

Highlights for me were:

2026 Pikes Traditional Riesling
2026 Barry's Florita Riesling
2026 Hill River Sangiovese Rose (a cracking wine)
2021 Pikes Merle Riesling (took out a heap of trophies including best Wine of show).

If you have the 2021 Merle, pull out a bottle and give it a try. Its drinking fantastic and well deserving of all of its success.

Didn't try any reds this year, but results indicate a strong 2024 vintage.

I bought a dozen of the 21 Merle at release but tend to drink them after at least 12 years. Might make an exception over summer

[Chuck]

Harndorf Hill 2022 Adelaide Hills Rose. Made with the Trollinger grape. New to me but very interesting. Moe acidic that usual rose but in a good way. Sort of riesling in style.
Haselgrove 2018 Protector McLaren Vale Cabernet Sauvignon. This variety really does well in the vale. Love the fuller style and that trademark dark chocolate. Great fruit and oak. Will go for a number of years.

[Chuck]

Harndorf Hill 2022 Adelaide Hills Rose. Made with the Trollinger grape. New to me but very interesting. Moe acidic that usual rose but in a good way. Sort of riesling in style.
Haselgrove 2018 Protector McLaren Vale Cabernet Sauvignon. This variety really does well in the vale. Love the fuller style and that trademark dark chocolate. Great fruit and oak. Will go for a number of years.

[Sean]

Petaluma White Label Chardonnay 25 - Sourced from two vineyards in Adelaide Hills. A mix of tank and barrel. Straw colour and very fresh. Citrus, peach, melon and toasty oak spice. Nice texture and fruit intensity on the palate. - 3/10/26

Phaedrus Reserve Pinot Noir 21 - A one acre block, foot treading and wild yeast. Best French oak barrels. 1,200 bottles. Ruby coloured, darker at the centre. Dark cherry, plums, forest floor and spice. Just starting to mature and soften with slow, fine tannins. A long earthy finish. - 4/10/26

Vasse Felix Filius Cabernet Sauvignon 24 - Some Malbec in this. Whole berry, wild yeast and 12 months in French oak. Really lovely wine. Feels like you can drink it while you wait for the bigger, tannic 23. Lush red-purple colour and florals. Blackcurrant, mulberry, subtle cedar, earth, aniseed and dried herbs. Fresh and vibrant with powdery tannins. - 7/10/26

Flametree Cabernet Sauvignon Merlot 22 - Sourced mostly from the Wilyabrup area in Margaret River. Maturation in French oak for 12 months. Nice red-purple colour and florals/berries coming out of the glass. Cassis, mulberry, plums, mint and capsicum. Feels medium-bodied with good fruit intensity and slightly grippy tannin. - 8/10/26

Vasse Felix Filius Chardonnay 25 - Wild yeast, solids and 7 months maturation in seasoned French oak. Let it warm up in the glass. Light straw colour. Citrus blossom, green apple, nectarine, lemon drops and subtle savoury oak. Feels pristine clean with a hint of honey and nice texture. - 9/10/26

A By Arras Premium Cuvee Rose NV - Tasmania. A blend of 55% Pinot Noir, 32% Chardonnay, 13% Pinot Meunier with 30 months en tirage. A gorgeous salmon pink colour and steady, fine bead. Red fruits, peach and brioche. Really liked the rich mid-palate and savoury dry finish. - 10/10/26

Cupio Pinot Noir Dry Rose 26 - Riverland wine. Hits all the right notes. A pale salmon pink colour and musky aromatics. Clean and ultra fresh in the glass. Red fruits, peach, herbs and a moderately dry finish. - 11/10/26

[Rossco]

A wine event back in August.

Theme was Australian Open - ie anything from Australia

All wine served blind / masked

Wine # 1 (Starter) – 2005 Tahbilk 1927 Vines Marsanne
Golden colour, still a nice shine but you can see its slightly older. Nose has an initial hit of lanolin, preserved lime, some talc and orchard flowers. The nose is quite captivating and a pleasure. I feel this is a rhone variety, however I have been fooled before.
On the palate there is a silkiness to the wine, its got body and weight but also some brine characters.
A touch of grapefruit type acidity, more of those preserved lemons & limes, there is a sweetness to the fruit, but its not sugar sweetness. More white florals, and wet stone minerals. That mouthfeel is really the star, weight and briny silk. Honeysuckle, pear, and a lemon custard/lemon curd. Great length, wonderful wine that will still last another 10 years easily. Piece of Australian history criminally undervalued.


Wine # 2 - 2012 Mount Mary Triolet
Similar in colour to the tahbilk, but looks slightly younger (but only just). Brigth Golden Hay. Nose has lots of tropical fruits, yellow peach and even some durian, a sweet tropical custard type thing with a pong – haven’t experienced this before. Pong blows off and leaves a pea straw type nose. Wonderful
On the palate there is more of those tropical notes, but a green pineapple and papaya type fruit. Beautiful balance here, acid hitting the right spot, not overpowering but complementing the fruit and nicely integrated. Length is amazing, very high
Was a bit hard to pick at first, but as the wine warmed up and opened up you could exclude chardonnay and Riesling as the varieties. Grassy notes in there with both dry grass and green grass, great length and will live for another 10 – 15 years easily. Love this wine and have many bottles from differing vintages in the cellar. Personally think it’s the best wine MM make, with the Chardonnay coming in a close second. I know I will get some pushback on that, but I really don’t rate the Pinot and the Quintet is ok.


Wine # 3 - 2018 Penfold Yattarna Chardonnay
Light straw yellow in the core, pushing to a green tinge with a white rim. Tri colour wine! Nose is super flinty, gunpowder and lots of stone minerals. Oak is quite prevalent at this stage of its life, cinnamon oak. Painfully young and feels under 5 years. In the mouth is a surreal experience; captivating really. The power of the fruit in this wine is extraordinary and I don’t say that lightly. Its explosive and of a quality like LEAS, 864, Giaconda et al.
I initially thought it an 864 due to that flint/struck match but then the fruit was a little different. White peach, nectarine, a slight fennel note, grilled pine nuts, creamy/leesy, and that oak/cedar note coming through still. Acid probably my only quibble at the moment as it’s a bit pokey, but it needs to be with the power of those fruits and the oak.
Love this wine, its timeless and will live forever, I will never forget the 2005 I had last year than drank like a 5 year old.
In the context of village burgundy, this is a veritable bargain. Cellar for as long as you like, this is extraordinary and one of the only Penfolds wines I will happily buy. Similar to MM, I think the top tier Pennies whites are better than their reds.


Wine # 4 – 2016 Main Ridge Estate ‘The Acre’ Pinot
Light as a feather in colour, elegant bright cherry red, just a beautiful wine to look at. Translucent and you can see the table underneath. Nose has super sweet red fruits, late season strawberry, raspberry, rose petals and dried rose potpourri, this is super perfumed and one of those wines you can smell all night and never get bored.
In the mouth those red fruits turn more savoury and interestingly crunchier than expected; a pomegranate type crunch. Acid is very well balanced by the fruit and oak almost non-existent, but its there. This is a red fruit driven wine and all the better for it. Its so elegant is beautiful to behold. Its not burgundy and its not trying to be, it is it’s own wine and comfortable in itself. This is my kind of pinot, sweet red fruits, nice dusty tannin, its not a powerhouse, its delicate like a rose petal. Still mesmerised by that colour, great length and it will last easily another 10 years, probably longer – will it get better with age? I actually don’t mind as its drinking so beautifully now.


Wine # 5 – 2018 Paradigm Hill ‘L’ami Sage’ Pinot Noir
This is much darker than the previous wine. Black cherry type colour all the way to the rim. Nose is completely different too, this is much more mineral driven. Volcanic black minerals that reminds me of an Etna nerello type thing, lava juice. You can smell the tannin in this wine, much bigger structure and less fruit forward. Lots of oak on the nose and there is some darker fruits trying to pop their head up.
In the mouth, the structure is the first thing you notice. It’s a battle of acid, tannin and oak. Fruit taking a back step in its youth, and this does feel a lot younger. That acid feels Macedon type, cooler and higher altitude but the fruit is deceiving. It’s darker in profile, black cherry and blueberry type fruit. There is some spice however the interesting notes is just how savoury this wine is. There is no sweetness, its quite tannic with a savoury edge and that oak is quite raw. Still finding its feat and I feel this is trying to be red burgundy. Has all the structure but lacking that X factor / complexity. No umami, mushroom or forest floor im looking for. I do prefer the main ride at this current point in time, however this wine will mature magnificently. This isn’t anywhere near ready, where the MR is drinking well now. I feel with a lot of time, those roles will reverse. Have another look in 10 years.


Wine # 6 – 2013 Clonakilla Shiraz Viognier
Deep dark ruby red, but still has a slight translucent colour to it; interesting. Nose has a big hit of black pepper that I wasn’t expecting, lifted blue fruits with some darker red fruit as well especially raspberry. This has a fair amount of chalk mixed in as well, very strange, yet interesting all the same.
In the mouth there are more of those red blue fruits, that are quite prominent yet not overbearing, I do love the balance of this wine, great length and more of those black peppercorns, chalky minerals and lifted blue fruits. I still love the nose on this, purple florals, especially lavender, spices and just the lightest hint of apricot. Mouthfeel is superb, silky, some very soft & dry tannin, silky and rounded all at the same time. Great fruit weight, this is quite a weighty wine but is on the higher end of medium body (lower end of full body?). Balance is fantastic, length even better. What a great wine. My first Clonakilla SV, cherry popped – great wine and will last easily another 5 years, probably many more.


Wine # 7 – 1998 Lakes Folly Blend
Oh my god this is the most foul, bretty and faulty wine I have ever smelt. I could smell it from the next glass over. I didn’t even need to pour it into my glass it was that foul.
Horse Hair, Mouse droppings, burnt rubber, VA & varnish.


Wine # 8 - 2010 Rockford Basket Press Shiraz
Deep dark black cherry colour, some very slight dark purple/blue coming through, kind of like a blackberry colour. Very pretty nose, sweet purple & blue fruits, mulberry, plums and some gentle spice. This has some age on it. Well handled oak, nicely integrated, just over medium body with some impressive fruit weight. Just starting to enter its tertiary / secondary phase, however still has primary fruit. Feels majority Shiraz, but could have something else in it. Black pepper spice, blackberry, violets, and a hint of ripe raspberry as well, raspberry compote. Fantastic length and mouthfeel, wonderful balance of acid/oak/fruit. Happy to drink now, happy to see this in another 5-10 years as well.


Wine # 9 (Backup) – 1999 Vasse Felix Heytesbury Cabernets
Dark purple in colour, some slight blurring but no browning. Looks to have some age on it as there is no ‘gloss’ or shine to the wine. Woody nose, lifted black fruits, mint, black olives. I can smell some capcium in there, which always leads me to Margaret River.
Palate has some sweet red / blue fruits, violets and cassis. Perfectly integrated wine, oak taming the fruit, great balance. The length is impressive, its long and satisfying. There is a density of fruit here that can only come from a great vineyard and skilled winemaking. This is fantastic, easy buy recommendation, will live another 10+ years.


Wine # 10 – 2010 Cullen Diana Madeline Cabernets
Deep, dark black cherry colour. Dense colour, black core you cannot see through.
Nose is rather uneventful, its not scalped or TCA, but its just dull. There is some herbal notes, blackberry and cedary oak, but its not leaping out of the glass.
Palate is the same unfortunately, boring and uninteresting. There is a huge mid-palate hole in this wine that the previous wine didn’t have. Blackberry, sea salt, blueberries and some tobacco notes. Short finish, lacks fruit power, lacks mouthfeel and weight.
Honestly it could be a generic red from anywhere in Australia. Its ok, nothing to write home about and my run of not enjoying aged Cullen reds continues. Never had a good one, not worth the money and I never buy them. The Vasse was 11ty times better.


Wine # 11 - 2012 Jasper Hill ‘Emily’s Paddock’ Shiraz Cabernet Franc
Deep, dark red with a tinge of purple/black core. Still has a youthful look to it but also can see its not that young. Lifted purple florals immediately inundate the senses, lots of violets, lavender and some herby notes, rosemary especially. There is a Eucalyptus / minty character here that makes me think clare, but the fruit seems wrong. Some cedar/oak notes on the nose as well.
On the palate the power and intensity of the fruit really hits you. Its got some alcohol on there too, a bit of heat, but not too distracting. Feels like a warm region or perhaps a warm year. Blackberries, green pepper spice, more eucalyptus, purple florals and yes that oak. My first Emily’s Paddock and im pretty happy with it. Not my cup of tea, but I can see the appeal and the Cab Franc component really gives it that interest and character over the shiraz component. This will last a lot longer, length just astonishing and the power of the fruit is something special.


Wine # 12 – 1997 Stanton & Killeen Vintage Port
Lovley colour here in the glass, dark red without being black or too dense.
Nose is very elegant, not spirity or porty, its soft and supple. Liquorice, salty, floral and blueberry all at the same time. Super sweet fruits, seems to have some Portuguese varieties in here, but I have been fooled many times before. Super clean spirit, well integrated and just complements what is a fantastic wine. There is an earthy character in here, kind of like a red/clay, balanced out by the purple/blue fruit and especially mulberry, plum and blackberries. Acid holing up nicely, balance is impeccable, incredible length, just doesn’t stop. This will live forever and definitely outlive me. Buy all you can, I love this wine.

Great finish to a wonderful evening.

[Sean]

Wynns Black Label The Original Cabernet Sauvignon 24 - Got 17 months in French oak, 28% new barrels. Red-purple colour. Cassis, mulberry, cherry, cedar, mint and spice. The oak is nicely integrated as always. Not one of the best Black Label Cabs I have had. Some familiar notes however. Feels medium-bodied and smooth with plush berry fruit and powdery tannin. - 14/10/26

Vickery Watervale Riesling 25 - Keeda Zilm (the winemaker) is on a roll with this. Another really good one. Some pressings go into the blend adding weight and texture. A pale straw colour and very aromatic. Citrus blossom, bath salts, lemon/lime and minerals. Tingling fresh acidity dancing through the palate. Clean and vibrant with a dry finish. - 15/10/26

Rieslingfreak No.34 Riesling 25 - A blend of Clare Valley & Eden Valley fruit. Green straw colour and florals. Clean and fresh in the glass. Citrus, nashi pear, herbs and talcum. Loads of fruit driven character. Also a taut, nervy feel to it and minerally dry finish. - 16/10/26